Brownstone Front Chocolate Cake

6 Reviews Add a Pic
Recipe by  Judalee

“This is an old family recipe. The cake has a delicate chocolate flavor and the icing is hard to the touch, yet creamy when bitten into.”

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Adjust Servings

Original recipe yields 1 - 9 inch layer cake



  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
  2. Separate the eggs. Set the egg yolks aside and beat the egg whites until stiff peaks form.
  3. Cream 2 1/'4 cups sugar, vanilla, and shortening. Add the egg yolks and beat till smooth.
  4. Sift together the cocoa, cake flour, baking soda, and salt. Then add dry ingredients alternately with buttermilk to creamy mixture. Lastly, fold in beaten egg whites.
  5. Pour into 3 greased and floured cake pans. Bake 20-25 minutes in 325 degree F (165 degrees C) oven, or until done.
  6. To Make Icing: Cook 2 cups white sugar, 1 cup cream and 1/2 cup butter or margarine over low flame until mixture forms a soft ball in water. Remove from heat, beat about 5 or 6 strokes to make mixture smooth. Cool, spread between and on layers while lukewarm. This hardens when cold.

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Reviews (6)

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A lady I know told me that since I was an accomplished baker I should make a "Brownstone" cake so I found this recipe and made it.The cake batter was dry when I finished it according to the recipe so I added sour cream which improved that and I think that the cake part tastes ok but the icing tastes like sugar water and even though I made it exactly as directed and used a candy thermometer it is still runny and not very appealing.It was a very difficult and time consuming recipe(with insane amounts of sugar) which makes it no fun at all.I did not like it!



If you are from the South, you know this is not a traditional Brownstone Front. BUTTER only, no shortening. Melted unsweetened chocolate, not cocoa. The eggs are separated, the whites beaten until stiff and folded in at the end. True Brownstone Front icing has evaporated milk, 2 sticks of butter and 2 cups of sugar cooked to soft ball stage, cooled to room temperature and then beaten to spreading consistency. It is a pain from start to finish but worth the trouble once you get it right. It takes a lot of practice and more than one failure.



This cake is great!!!!!! But it i VERY hard to perfect. If you want a challenge in baking this cake is for you. If you do this right it will knock your socks off!!!

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Amount Per Serving (12 total)

  • Calories
  • 710 cal
  • 35%
  • Fat
  • 34.7 g
  • 53%
  • Carbs
  • 96.2 g
  • 31%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 136 mg
  • 45%
  • Sodium
  • 355 mg
  • 14%

Based on a 2,000 calorie diet



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Perfect Chocolate Cake


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Double Chocolate Cake I